We're continuing our Christmas Countdown with a second week of treats. Be sure to keep checking back as we add more and more fun and festive recipes to enjoy.

Make A Festive Wreath

Hot Chocolate Station

Choo choo all aboard for the hot chocolate station! Forget the simple jar of cocoa and take things to the next level, or platform should we say, and offer some tasty toppings to go alongside your hot chocolate.

Turkey Wellington

Thanks to @Food_Obsessed_Girl for this delicious recipe. 

Serves 4-6 | Time: 2 hours 15 mins



  • For the filling
  • 1.1kg turkey breast joint 
  • 20g softened butter 
  • 5 slices Parma ham 
  • 2 x 375g packs ready-rolled puff pastry 
  • 100g cranberry sauce 
  • 1 egg - beaten 

For the stuffing

  • 1 medium onion diced
  • 30g butter
  • 1 tsp crushed garlic
  • 3 pork sausages - skins removed 
  • 1 tsp thyme
  • 60g walnuts chopped 
  • 60g dried apricots chopped 
  • 100g white breadcrumbs 
  • Handful freshly chopped parsley
  • 1 large egg


1. Turkey prep - Remove the skin and butterfly the joint, leaving a 3cm deep join. Then run the knife through each side so it can be folded out into a flat sheet. Trim any rough corners or edges, then use a meat hammer to reduce the thickness to around 2cm. 

2. Stuffing time - sauté the onion in the butter on a medium heat until soft. Stir in the garlic and sausage meat, breaking it up as you add it to the pan, sauté until the sausage is cooked, then add the thyme, walnuts and apricots and sauté for a few more minutes. Add the mixture to the breadcrumbs and parsley in a mixing bowl and season to taste. When cooled mix in the egg. 

3. Rub the butter over the turkey, then cover with a 1cm layer of stuffing, then cranberry sauce, leaving a 3cm edge at both ends. Roll into a swiss roll shape with the join at the top. 

4. Roast the roulade at 180*C for 30 mins, then remove from the oven. Turn the heat up to 200 degrees and finish making the roulade. 

5. Place the roulade in the centre of one roll of pastry, top with the Parma ham, then lay the other roll of pastry over the top. Seal and trim with a 4cm edge and crimp to secure. Decorate and egg wash, bake for 20 minutes at 220 degrees, then reduce the heat to 180 degrees for 35 minutes, check the centre is hot with a metal skewer before serving.

Santa’s Hat Strawbrownies Recipe


Makes 16 | Time: 1 hour + cooling


For the brownie

  • 220g dark chocolate, roughly chopped 110g unsalted butter, cubed
  • 4 large eggs
  • 200g soft light brown sugar
  • 2 tsp vanilla extract
  • 30g cocoa powder
  • 100g plain flour
  • 200g strawberries, halved with stalks removed
  • For the decoration:
  • 30g icing sugar
  • 125g cream cheese
  • 16 strawberries, with stalks cut off
  • 8 mini marshmallows, horizontally cut in half


1. Pre-heat the oven to gas 3, 160°C, fan 320°C. Line an 8 inch square tin with baking paper and lightly butter all over. Ensure the baking paper exceeds the top of the tin for easy removal.

2. Melt the butter and chocolate in a heatproof bowl over a deep pan of simmering water (make sure the bottom of the bowl does not touch the water). Remove and set aside to cool.

3. Whisk the eggs, sugar and vanilla extract in a bowl with an electric whisk until lighter and slightly fluffy (this will take about 10 mins). Sieve in the cocoa powder and flour and gently fold in.

4. Gently fold in the melted chocolate and butter and then pour evenly into your lined baking tin. Scatter over the strawberries (cut side down) and gently push into the mixture a little.

5. Bake in the oven for 40-45 mins. Test by placing a skewer in the centre - there should not be a lot of raw brownie left on the stick (a little is ok). Once cooked allow to cool, then pop in the fridge for an hour as they will be easier to cut.

6. Meanwhile beat the icing sugar and cream cheese together until smooth, place in a piping bag and cut the end away.

7. Once the brownies are cooled, remove from the tin and use a 4cm round cutter to cut 16 mini brownies.

8. Pipe on a circle of icing and secure a strawberry on top. Pipe a dot of icing onto the top of the strawberry and secure half a marshmallow - it's time for a new Santa's snack to hit the fireplace!

Charlotte Emma's Vegan Clementine & Cranberry Swiss Roll Recipe

Serves: 6-8 | Time: 1 hour


For the sponge:

  • 185g plain flour
  • 40g corn flour
  • 100g caster sugar (plus extra for dusting)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp apple cider vinegar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 260ml soya milk
  • 50ml vegetable, rapeseed or coconut oil
  • Zest of 2 clementines

For the filling

  • 1 can full-fat coconut milk (chilled in the fridge overnight)
  • 3 tbsp icing sugar (plus extra for dusting) 
  • 200g cranberry sauce


  1. Preheat the oven to 180*C and line a swiss roll tin (or a baking tray with a 1cm lip all the way around) with baking paper.
  2. Mix the soya milk and apple cider vinegar together and set aside.
    In a large bowl, mix together the flour, sugar, baking powder, bicarbonate of soda, salt and clementine zest.
  3. Add the oil and vanilla extract to the soya milk mix and whisk to combine.
  4. Add the wet ingredients to the dry and mix until just incorporated – mixing too much will overdevelop the gluten in the flour and make the sponge tough. 
  5. Pour the batter into your lined tin and use the back of a spoon to smooth over the top. Bake for 10 - 12 minutes, until just baked through – be careful not to overbake as this may cause the sponge to crack when you roll it up!
  6. Remove the sponge from the oven and leave to cool in the tray for 3 minutes.
  7. Meanwhile, lay a tea towel out on the work surface and sprinkle with a little sugar. Turn the sponge out onto the sugared tea towel and roll it up, starting from the short edge and rolling the tea towel up with the sponge. Set aside until completely cooled.
  8. Meanwhile, scoop the coconut cream off the top of the chilled coconut milk and add to a bowl with the icing sugar. Use an electric hand mixer to whip until it forms smooth peaks (2-3 minutes). 
  9. When the sponge is completely cool, carefully unroll it. Use a spoon to spread over the cranberry sauce, followed by the coconut cream.
  10. Carefully roll the sponge back up (from the short edge again) and dust with the extra icing sugar.